Cream of mushroom soup is a popular and versatile dish made primarily with mushrooms, cream, and broth. Here’s a basic recipe:
Ingredients:
- 1 pound mushrooms (any variety you like), sliced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Optional: minced garlic, chopped onion, thyme, parsley, etc., for additional flavor
Instructions:
- In a large pot, melt the butter over medium heat.
- Add the sliced mushrooms to the pot and sauté until they release their moisture and begin to brown, about 5-7 minutes.
- If using garlic or onion, add them to the pot and sauté for another 2-3 minutes until fragrant.
- Sprinkle the flour over the mushrooms and stir to combine, cooking for another 2-3 minutes to cook off the raw flour taste.
- Slowly pour in the broth, stirring constantly to prevent lumps from forming.
- Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Reduce the heat to low and stir in the cream or half-and-half. Simmer for another 5 minutes, but do not let it boil.
- Season the soup with salt and pepper to taste, and any other desired herbs or spices.
- Serve hot, optionally garnished with fresh herbs like parsley or a dollop of sour cream.
This soup can be enjoyed on its own or used as a base for other recipes like casseroles or sauces. It’s a comforting and classic dish that’s perfect for chilly days.
